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RecipeLardon-Fig Twists
These twisty, cheesy, savory-sweet, buttery puff-pastry twists go fast. Bake off half for round one, let people fill up on other things for a bit, then bake off the second…
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RecipeHam, Cheese & Dijon Pinwheel Puffs
These easy appetizers come together quickly and are a major crowd-pleaser for a holiday party.
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RecipeCaramel-Glazed Cardamom Palmiers
This is a much quicker and easier version of a very classic elegant pastry.
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RecipeHazelnut-Almond Dacquoise
Most of the offerings at Flour Bakery + Cafe are decidedly American: chocolate chip cookies, banana bread, puddings, and muffins. But when I wrote the opening menu, I knew I wanted…
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RecipeSweet Cheese Strudel
The rich, not-too-sweet filling for this strudel is made with farmer cheese, a fresh, moist cheese with very small curds that’s the basis for many central European desserts. You can…
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RecipeCalcionelli (Honey-Nut-Citrus Turnovers)
These fried pockets of almonds and honey are traditionally made with Punch Abruzzo—a sweet liqueur made from caramelized sugar and the zest of lemons and oranges—but Cointreau, Grand Marnier, or…
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RecipeApple Cider Donuts
These donuts have a double shot of apple, thanks to a shredded apple cooked in cider until both are reduced into a thick purée. This step concentrates the flavors to…
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RecipeApple Strudel
One bite of this strudel, with its flaky pastry and sweet spiced apple-nut filling, and you’ll understand why it’s worth it to make strudel from scratch. For the filling, use…
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RecipeGilded Butter Tarts
These butter tarts are based upon those of Ethel Ralph, my husband’s maternal grandmother. I use half butter in my dough for flavor, but retain the lard in her memory…
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RecipeSweet Onion, Gruyère, Pancetta, and Potato Turnover
Puff pastry always feels special. Here, it’s paired with potato and pancetta for a breakfast turnover that will turn heads. You can assemble the pastry the night before and bake…
